Grape variety: Barbera 85%, Syrah 15%
Training system: low Guyot
Crop density: 5.000 stocks per hectare
Yield: 6.000 kg per hectare
Harvest: at the end of September, with manual picking.
Vinification: 15-18 days maceration in the marc with frequent pumping. Alcoholic fermentation at 25-28° C and malolactic fermentation within De-cember. 12-14 months ageing in first year 500-lit-er casks made of Allier and Fontainebleau oak. Blending in stainless steel vats and bottling next May.
Ageing in bottles for about 6 months.
Ageing potential: up to 7-9 years
TASTING NOTES
Colour: intense ruby red with violet reflections.
Bouquet: full-scented, fresh, fruity with delicate violet and mint notes.
Flavour: balanced, warm, embracing, persistent. Marked tones of jam and vanilla with pleasant tactile sensations. Rich and long aftertaste.
